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How to Make Quiche

These savory egg pies are delicious served hot or cold. The perfect brunch or breakfast dish, quiche is also terrific served at lunch, or as a dinner alongside salad or soup. In this video, you’ll see a few simple tips for getting a creamy custard-like texture from your quiche, and you’ll learn how to seal your crust to prevent runny fillings and soggy crusts. You’ll also discover the best location in the oven for baking a quiche and how long to bake it.

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  • gmamacooks

if using egg beaters don't forget to add milk or cream, I forgot and it turned out like scramble eggs in a pie shell. It was still very good.

  • tasneem

I tried out the quiche recipe with a ready made crust. it turned well,however can you give me the way to make the crust at home.Thank you

  • blujeans

pie crust makes 2 single crust. 2 1/2 c. flour, 1 tsp. salt 1 tbsp sugar 1 2 tbsp cold unsalted butter cut into pieces, 1/4 c chilled shortening (crisco)OR butter, 1 tbsp white vinegar 1/2 c very cold water. Combine flour, salt, sugar in a bowl add shortening OR butter using a fork mix together till mixture resembles coarse crumbs.Some butter will resemble small peas size crumbs. Combine vinegar & water and mix well, when ready dough will hold together when it is pinched. wrap in plastic chill 1 hr. Or till ready to use. Roll out on floured surface when ready to use. May be frozen up to 2 months. I roll out the size I need, put waxed paper between each layered piece and use a flat pizza type box to store in freezer. Let thaw when ready to use with in the next weeks.